Japanese Nakiri Vegetable Knife

Japanese Nakiri Vegetable Knife – Stainless Steel – 160 mm

Geometry for Perfect Board Contact

The main advantage of the Nakiri knife is its rectangular shape with a flat edge. Unlike rounded European knives, you don't have to use a rocking motion when cutting. The knife contacts the cutting board with the entire edge surface at once, ensuring that you always cut through vegetables like spring onions or chives completely, leaving no connected "accordions". The blade is made of high-quality stainless steel, which facilitates maintenance and prevents corrosion when in contact with acidic juices from tomatoes or citrus fruits.

Comfortable Handle and Lightweight

The handle is designed in a "Western" style, which will be appreciated by anyone accustomed to European knives. The black scales are firmly attached to the knife tang with two rivets, ensuring high durability and long service life. With a blade thickness of only 1.6 mm and a weight of approx. 126 g, the knife is light as a feather. You won't get tired while working, and the thin blade passes through hard root vegetables (carrots, celery) with minimal resistance without "wedging" them.

Specifications

Care and Maintenance

To ensure the knife serves you for a long time, treat it with respect. Do not wash it in a dishwasher – the harsh environment would destroy the edge and the handle. Rinse and dry after use. Use water stones or high-quality sharpeners designed for Japanese knives for sharpening. With this type of knife with a thin edge, avoid cutting on glass or ceramic boards; use wood or plastic.

Safety Warning

Attention! Although the knife looks like a cleaver, it is not intended for chopping bones or frozen foods. Its thin edge could chip. Use it exclusively for slicing (chopping) vegetables, fruits, and herbs.